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Pizza Bianca con Tartufo

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Pizza Bianca al Tartufo is elegant, aromatic, and well-balanced. When it arrives, you see the golden crust, lightly blistered from the oven. The smell is rich but welcoming, with earthy truffle blending into a soft creaminess that pulls you closer. Each slice feels soft and airy, with a crisp edge. If you look closely, you’ll spot flecks of truffle on the melted mozzarella, hinting at the flavors inside.
Pizza Bianca al Tartufo doesn’t shout for attention. Instead, it gently invites you in with its subtle flavors and careful balance. At first, it seems simple, but the aroma quickly shows there’s more to discover.
The base is noticeable right away. Without tomato sauce, you can really taste the dough and the creamy layer beneath—a smooth mix of ricotta and a bit of béchamel. The mozzarella melts in, adding richness without taking over. Altogether, the pizza feels soft, clean, and thoughtfully made.
Then, the truffle takes the spotlight. White truffle oil is drizzled generously, and thin slices of fresh black truffle are added just before serving. Together, they build layers of aroma and flavor. As the pizza warms, earthy notes from the oil and truffle fill the air. The scent stays with you even before your first bite, setting the tone for the whole dish.
Every part of this pizza is thoughtfully balanced. No single element takes over. The crust has just the right structure, and the toppings remain light. Each bite feels purposeful, with flavors that slowly unfold rather than overpower.
This isn’t a pizza to rush through. Slow down and let the smooth texture and rich aroma reveal themselves with each bite. As the earthy truffle scent rises and the warmth stays on your palate, you feel a quiet satisfaction. Even after the last slice, you remember its delicate scent and gentle richness, leaving a lasting, elegant impression.

Category, , DifficultyBeginner

 

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Dough:
 2 1/4 cups (325g) all-purpose flour or 00 flour
 3/4 cup (180ml) warm water
 1 teaspoon (5g) sugar
 1 teaspoon (5g) salt
 1 tablespoon (15ml) olive oil
 2 teaspoons (7g) active dry yeast
Toppings:
 2 tablespoons (30ml) olive oil
 2 cloves garlic, thinly sliced
 8 ounces (225g) mozzarella cheese, sliced or grated
 4 ounces (115g) fontina cheese, grated
 2 ounces (60g) fresh ricotta
 1 ounce (30g) truffle (black or white), thinly sliced or truffle oil as an alternative
 Salt and freshly ground black pepper, to taste
 Fresh arugula or parsley for garnish (optional)

1

Prepare the Dough: Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes. Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough. Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.

2

Prepare the Dough: Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes. Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough. Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.

3

Prepare the Dough: Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes. Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough. Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.

4

Bake the Pizza: Transfer the pizza (on parchment if using) to the preheated stone or sheet. Bake for 10-12 minutes, until the crust is golden and cheese is bubbly.

5

Finishing Touches: Remove the pizza from the oven. While it's still hot, arrange the thinly sliced truffle over the top. If using truffle oil, drizzle it lightly over the pizza. Season with salt and freshly ground black pepper, and garnish with fresh arugula or parsley if desired.

6

Finishing Touches: Remove the pizza from the oven. While it's still hot, arrange the thinly sliced truffle over the top. If using truffle oil, drizzle it lightly over the pizza. Season with salt and freshly ground black pepper, and garnish with fresh arugula or parsley if desired.

Ingredients

Dough:
 2 1/4 cups (325g) all-purpose flour or 00 flour
 3/4 cup (180ml) warm water
 1 teaspoon (5g) sugar
 1 teaspoon (5g) salt
 1 tablespoon (15ml) olive oil
 2 teaspoons (7g) active dry yeast
Toppings:
 2 tablespoons (30ml) olive oil
 2 cloves garlic, thinly sliced
 8 ounces (225g) mozzarella cheese, sliced or grated
 4 ounces (115g) fontina cheese, grated
 2 ounces (60g) fresh ricotta
 1 ounce (30g) truffle (black or white), thinly sliced or truffle oil as an alternative
 Salt and freshly ground black pepper, to taste
 Fresh arugula or parsley for garnish (optional)
Pizza Bianca con Tartufo
IngredientsDirections

Perfect Wine Pairing:

A Chardonnay with buttery and oaky notes can complement the richness of the truffles and cheese without overpowering them. For those who prefer red wine, a light-bodied Pinot Noir with its subtle earthiness can also pair nicely, echoing the truffle’s woodland nuances.

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Author

  • Alberto is a Calgary-based hospitality professional and the founder of OvenSource. His background is rooted in restaurant operations, guest experience, and concept-driven dining, with years spent working closely inside hospitality environments where food, service, and atmosphere all matter equally.

    Through OvenSource, he brings together practical restaurant insight, a traveler’s perspective, and a deep personal interest in how food connects people to memory and place.

    View all posts Founder & Editor

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